on 12/09/00 20:03, Philip Thrift at [log in to unmask] wrote: > This is a very good point. I cook all my meat in a glass casserole > dish with thin (< 1 inch thick) cuts of meat flattened out > (boneless chicken breast, thighs, porloin, ribeye, fish, ...). > Just some spices (do not add water!). > Always comes out juicy and delicious. Do you use a glass casserole especially for that effect, or it just happens to be what you have around? I don't have the budget for very thick, quality meats, and I wonder how to cook my ridiculously cheapo meat in a tasty way. :Medusa: [subvert and conquer : ProjectMayhem2000]